Solid maple syrup compositions

ABSTRACT

The present invention relates to a maple syrup product having a low water content. The maple syrup product retains the physical and palatable properties of untreated maple syrup while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions (such as throat lozenges) and/or confectionery.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a national phase application under 35 U.S.C. § 371of International Application No. PCT/CA2013/050537 filed Jul. 11, 2013,which claims priority from U.S. provisional application Ser. No.61/671,171 filed on Jul. 13, 2012. The entire contents of each of theabove-referenced disclosures is specifically incorporated by referenceherein without disclaimer.

FIELD OF THE INVENTION

This invention relates to solid maple syrup products having a low watercontent. The organoleptic and physical characteristics of the solidmaple syrup product are very similar to those of the maple syrup. Inaddition, the sugars in the maple syrup product are not crystallized.

BACKGROUND

Maple syrup is obtained from boiling the xylem sap of maple trees. Incold climates, the maple trees store starch in their trunks and rootsbefore the winter and the starch is converted to sugar that rises in thesap in the spring. Maple trees can be tapped by boring holes into theirtrunks and collecting the exuded sap. The sap is processed by heating toevaporate much of the water, leaving the concentrated syrup.

Maple syrup is graded according to the Canada, United States, or Vermontscales based on its density and translucency. Sucrose is the mostprevalent sugar in maple syrup. In Canada, syrups must be at least 66percent sugar and be made exclusively from maple sap to qualify as maplesyrup. In the United States, a syrup must be made almost entirely frommaple sap to be labeled as “maple”.

Since the applications of maple syrup in a liquid form are limited, itwould be highly desirable to be provided with a maple syrup productprocessed into a solid form and therefore having a low water content. Inaddition, since existing dehydrated powdered maple syrup products do notexhibit the flavor profile of the liquid maple syrup (usually becausethe sucrose content from an exogenous additive is too elevated), itwould also be desirable to be provided with a maple syrup processed intoa solid form having, as a predominant flavor, the distinct maple syrupflavor. It would also be desirable to obtain a dehydrated product whichis a flowable liquid at elevated temperature (in order to facilitatehandling of the product) and a solid room temperature (in order tofacilitate processing and use of the product). It would also bepreferable that the dehydrated maple syrup product, upon storage, doesnot form crystalized sugars. It would nevertheless be preferably a veryversatile product that could be processed into various food,nutraceutical, dietary supplement or natural health productapplications.

SUMMARY

The present invention relates to a solid maple syrup product having alow water content. The maple syrup product is a pure dried productobtained from the dehydration of a combination of maple syrup and alow-sucrose carbohydrate. The storage of the solid maple syrup does notlead to the formation of crystallized sugars. The present invention alsorelates to a process for obtaining the solid maple syrup product whichallows to generation of a flowable dehydrated maple syrup product atelevated temperatures.

According to a first embodiment, the present invention provides a solidmaple syrup product consisting essentially of a combination of maplesyrup and a low-sucrose carbohydrate. As used herein, the term“consisting essentially of” indicates that the maple syrup product iscomposed of maple syrup and a low-sucrose carbohydrate and its usualconstituents (refer to the definition of maple syrup and low-sucrosecarbohydrate below) and that no further additives are required todehydrate the product (e.g. and, in embodiments, to process it, topackage it or to store it). The maple syrup product has a moisturecontent equal to less than about 0.5% (w/w). The maple syrup is obtainedby combining a liquid maple syrup and the low-sucrose carbohydrate toobtain an initial mixture, wherein the percentage of maple syrup, on aweight basis, in the initial mixture is equal to or lower than about 66%(and in embodiments, equal to or lower than about 65% or 51%). In someembodiment, the initial mixture has a sucrose content, on a weightbasis, equal to or less than 65% (w/w) (and in embodiment, equal to orless than 60%, 55%, 50%, 45%, 40%, 35% or 30%). In an embodiment, thesucrose content, on a weight basis, of the initial mixture is equal tobut not higher than 65%, 60%, 55%, 50%, 45%, 40%, 35% or 30%. In anembodiment, the moisture content of the maple syrup product is equal toor less than about 0.4%, than about 0.3%, than about 0.2%, than about0.1%, than about 0.09%, than about 0.08%, than about 0.07%, than about0.06%, than about 0.05%, than about 0.04%, than about 0.03%, than about0.02% or than about 0.01%. In a further embodiment, the moisture contentof the maple syrup product is equal to but not higher than 0.5% (w/w),than about 0.4%, than about 0.3%, than about 0.2%, than about 0.1%, thanabout 0.09%, than about 0.08%, than about 0.07%, than about 0.06%, thanabout 0.05%, than about 0.04%, than about 0.03%, than about 0.02% orthan about 0.01%. In an embodiment, the low-sucrose carbohydrate ishoney and the maple syrup product obtained therefrom is a solid maplesyrup/honey product. In some embodiments, the initial mixture issubmitted to a dehydrating step comprising a raise in temperature (fromroom temperature to 85° C. for example) as well as to a partial vacuum(for example 28 inches of Hg) for a period of time sufficient to reducethe water content of the composition to at least 0.5% (for example atleast 65 minutes). In the process of making the solid maple syrupproduct, it is preferable to generate an end-product that is a fluid(e.g. a flowable product) at 60° C. in order for allowing its depositionit into mold (for subsequent solidification at room temperature). It isalso preferable to generate an end-product that is a solid at roomtemperature. In an embodiment, the weight ratio in the initial mixturebetween the initial maple syrup and honey prior to the dehydrationprocess is at least 1:1 (respectively) and, in alternative embodiments,it can also be 3:2 and even 14:11. In additional embodiments, the sugarsof the solid maple syrup product are not crystallized (e.g. they are inan uncrystallized form) even after storage (for example 3, 6, 9 or 12months). In further embodiment, the solid maple syrup product istranslucent and its color is similar to the one of the untreated maplesyrup. In a further embodiment, the solid maple syrup product can befurther processed once it has set into a solid (cut, crushed or powderedfor example). In another embodiment, the maple syrup product can be usedas a sweetener. In still another embodiment, the maple syrup product canbe wrapped in a water-impermeable package. In this particularembodiment, the maple syrup product can have a storage time of threeyears (or more) without substantially reabsorbing water and/or formingsugar crystals.

According to a second embodiment, the present invention also provides amaple syrup composition comprising the solid maple syrup productdescribed herein and at least one additive. Various additives can beadded to the dehydrated maple syrup product (after the dehydrationstep). In some embodiments, the additive can be a flavor, such as, forexample, a spearmint, a eucalyptus, a menthol and/or a lemon flavor. Inother embodiment, the at least one additive can be a preservative (suchas a sugar alcohol). In an embodiment, the maple syrup product can becoated with a preservative prior to packaging to favor packaging. Inanother embodiment, the maple syrup product or the maple syrupcomposition can be further processed a confectionery. In a furtherembodiment, the maple syrup product or the maple syrup composition canbe formulated a pharmaceutical composition (such as, for example athroat lozenge).

DETAILED DESCRIPTION OF VARIOUS EMBODIMENTS

In accordance with the present invention, there is provided a solidmaple syrup product having a moisture content of less than 0.5%. Themaple syrup product described herein consists essentially of a liquidmaple syrup and low-sucrose carbohydrate to which water has beenremoved. It is a pure maple syrup product to which no additive, besidesthe low-sucrose carbohydrate, has been added during the dehydrationprocess. The maple syrup product is not limited to the use of anyspecific low-sucrose carbohydrate. However, since the maple syrupproduct retains the color, characteristics and the taste of untreatedmaple syrup, care must be taken in selecting an appropriate low-sucrosecarbohydrate that will preserve the original maple syrup color,characteristics and taste. Further, the maple syrup product is notlimited to any specific manufacturing technique. However, since themaple syrup product retains the color, characteristics and the taste ofuntreated maple syrup, care must be taken in selecting an appropriatemanufacturing technique that will preserve the original maple syrupcolor, characteristics and taste. In addition, since dehydrated maplesyrup has a tendency to set into a solid at elevated temperatures (forexample at about 60° C. or more), care should be taken in selecting anappropriate manufacturing technique that will allow the dehydrated endproduct to be manipulated and cooled to a solid (at room temperature,for example, at a temperature between about 20° C. and about 30° C.).Further, since dehydrated maple syrup has a tendency to develop a burntflavor when heated, care should be taken in selecting an appropriatemanufacturing technique that will not allow the dehydrated end productto develop a burnt flavor or taste.

The present invention provides a solid maple syrup product consistingessentially of a combination of maple syrup and a low-sucrosecarbohydrate. In a further embodiment, the maple syrup product consistsof maple syrup and the low-sucrose carbohydrate. As used herein, theterm “maple syrup” is referred to a syrup obtained from the boiling ofthe xylem sap of maple trees. The maple syrup is essentially a saturatedsucrose solution lacking crystals. Three species of maple trees arepredominantly used to produce maple syrup: the sugar maple (Acersaccharum), the black maple (A. nigrum), and the red maple (A. rubrum),because of the high sugar content (roughly two to five percent) in thesap of these species. A few other (but not all) species of maple (Acer)are also sometimes used as sources of sap for producing maple syrup,including the box elder or Manitoba maple (Acer negundo), the silvermaple (A. sacharinum) and the big leaf maple (A. macrophyllum). Themaple syrup that can be used in the product/compositions describedherein is not limited to the sap of a single tree species. In anembodiment, the maple syrup is produced from the sap of a single mapletree species. However, in other embodiments, it may be preferable toproduce the maple syrup from more than one maple tree species.

Once the sap has been collected, it is boiled down to obtain a maplesyrup. To obtain pure maple syrup, the boiling step is usually conductedin the absence of chemical agents or preservatives. Maple syrup can bemade by boiling sap at a temperature higher than 100° C. (e.g. 104.1° C.for example) to a sugar concentration of about 66%. Boiling the syrup isa tightly controlled process, which ensures appropriate sugar content.Syrup boiled too long will eventually crystallize (and form maplesugar), whereas under-boiled syrup will be watery and will quicklyspoil. The finished syrup usually has a density of 66° on the Brixscale. The maple syrup can be filtered to remove particles such as sugarsand, crystals made up largely of sugar and calcium malate. Optionally,filtered maple syrup can be graded and packaged (preferably while stillhot, usually at a temperature of 82° C. or greater). The chemicalcomposition of maple syrup varies depending on sap source, season andproduction methods. Storage conditions may also influence finalcomposition, with the proportion of disaccharides increasing over time.

The sole ingredient in maple syrup is the sap from the xylem of maple ortrees. It consists primarily of sucrose and water, with small amounts ofother sugars. Organic acids, the most notable one being malic acid, makethe syrup slightly acidic. Maple syrup has a relatively low mineralcontent, consisting largely of potassium and calcium, but also containsnutritionally significant amounts of zinc and manganese. Maple syrupalso contains trace amounts of amino acids, which may contribute to the“buddy” flavor of syrup produced late in the season, as the amino acidcontent of sap increases at this time. Additionally, maple syrupcontains a wide variety of volatile organic compounds, includingvanillin, hydroxybutanone, and propionaldehyde. The water content ofmaple syrup is usually between 25 to 35% (w/w).

The maple syrup that can be used in the products and compositionsdescribed herein does not include unboiled sap or unboiled processedsap, such as, for example, vacuum-dried sap or spray-dried sap. Inaddition, it is preferable that the maple syrup that is included in theoriginal mixture be substantially free of carbohydrate crystals.

As indicated herein, the maple syrup product also contains a low-sucrosecarbohydrate. As used herein, a “low-sucrose” carbohydrate is acarbohydrate having the majority of its sugars that are not sucrose.Further, the low-sucrose carbohydrate, once dehydrated, should notprovide more than 5%, more than 2% or more than 1% sucrose (on a weightbasis) of the final product. The low-sucrose carbohydrate is preferablyprovided in the initial mixture as a liquid or a solution. In anembodiment, the low-sucrose carbohydrate can be honey. In anotherembodiment, the low-sucrose carbohydrate does not comprise any sucrose.Since the combination of glucose and maple syrup lead to the formationof sugar crystals upon storage, in another embodiment, the low-sucrosecarbohydrate is not a pure glucose liquid solution.

It is believed that the addition of a low-sucrose carbohydrate to themaple syrup prior to dehydration will allow to decrease the finalsucrose content of the maple syrup product (when compared to pure maplesyrup). It is believed that by limiting the content in maple syrup inthe product (to a percentage equal to or less than 66% in the initialmixture) it will allow the formation of a dehydrated maple syrup productthat is workable (e.g. flowable at temperatures equal to or higher than60° C.) and that, upon storage, will not have a tendency to form sugarcrystals. Prior to the dehydration process, the low-sucrose carbohydratecan be provided in a solid or a liquid form. The low-sucrosecarbohydrate used to manufacture the maple syrup product can be derivedfrom a single source or from a combination of sources depending on thedesired properties of the final product.

In order to obtain the maple syrup product and compositions describedherein, it is necessary to first combine the maple syrup and thelow-sucrose carbohydrate (generally in the form of a solution). Theproportions of maple syrup and the low-sucrose carbohydrate solution inthe original untreated mixture can vary, but the initial mixture ofmaple syrup and low-sucrose carbohydrate contains a percentage of maplesyrup (on a weight basis) equal to or less than 66%. In an embodiment,this initial mixture has a sucrose content equal to or less than about65% (and preferably less than about 50%). In an embodiment, the sameamount of maple syrup and the low-sucrose carbohydrate solution areadmixed. In another embodiment, more amount of the maple syrup isprovided to the initial mixture when compared to the low-sucrosecarbohydrate. In embodiments, the weight ratio of maple syrup to thelow-sucrose carbohydrate is at least equal (1:1) or higher (for example,3:2, 4:3, 5:4, 6:5, 7:6, 8:7, 9:8, 10:9, 11:10, 12:11, 13:12 or 14:11).In other embodiment, the percentage of maple syrup, on a weight basis,in the initial mixture is equal to or lower than about 66%, 65%, 60%,55%, 54%, 53%, 52% or 51%; whereas the percentage of the low-sucrosecarbohydrate, on a weight basis in the initial mixture, is equal to orhigher than about 34%, 35%, 40%, 45%, 46%, 47%, 48% or 49%. In apreferable embodiment, the original mixture (or the individualcomponents of the original mixture) is not submitted to any preparatorysteps (such as, for example, enzymatic treatment), prior to itsdehydration. Once the initial mixture has been provided, it is processedin order to reduce its moisture content (e.g. dehydration step, such as,for example, spray-drying, vacuum drying, etc.) to at least about 0.5%to obtain a maple syrup product in solid form.

In one advantageous embodiment, it is possible to use a combination ofvacuum and heat treatment steps to remove most of the water content ofthe initial mixture of maple syrup and the low-sucrose carbohydratesolution. As used herein “solid maple syrup product” refers to asubstance derived from a combination of maple syrup and thelow-carbohydrate solution that is not liquid nor gaseous and that can beused as a source of nourishment. After the dehydration process has beencompleted, the dehydrated maple syrup product is a flowable liquid atelevated temperatures (for example, at temperature higher than about 60°C.) allowing it in being easily handled (e.g. deposited in a mold).After the dehydration process has been completed, the maple syrupproduct is a cooled into a translucent solid at room temperature (e.g.at a temperature between about 20° C. to about 30° C.) allowing it inbeing easily used or further processed.

In an embodiment, the low-sucrose carbohydrate is honey. In thoseembodiments, a dehydrated maple syrup/honey product (solid at roomtemperature) is produced. The maple syrup/honey products andcompositions described herein essentially consists in a combination ofmaple syrup and honey. As used herein, the term “honey” is referred toas a product prepared by bees from plant nectars, from plant secretionsand from excretions of plant sucking insects (“honeydew”). Honey canalso be referred to as the nectar and saccharine exudations of plantsgathered, modified and stored by the honey bee. The chemical compositionof honey varies depending on nectar source, season and productionmethods. Storage conditions may also influence final composition, withthe proportion of disaccharides increasing over time. Fructose andglucose are present in relatively equal amounts and are the two majorsugars present in honey (approximately 70% w/w). Honey also containslesser amounts of sucrose (approximately 1%), other disaccharides andoligosaccharides. Gluconic acid, other acids and small amounts ofproteins, enzymes (including glucose oxidase), amino acids and mineralsmay also be present. Potassium is the major mineral present. Honey isusually mildly acidic with a pH around 3.9. Moisture content is low(between 13% to 26% w/w), as is water activity (0.562-0.62).

In the manufacturing process described herein dehydrated solid honey orliquid honey can be used. In the latter embodiment, it is contemplatedthat any liquid honey can be used in the manufacture of the maplesyrup/honey product. The liquid honey can be raw (e.g. untreated),semi-processed (such as strained or filtered honey) or processed (e.g.pasteurized). The honey product can be made with liquid honeyoriginating from any nectar source. Nectar sources include, but are notlimited to, acacia, alfalfa, apple, blueberry, buckwheat, canola,clover, cotton, cranberry, dandelion, gall berry, goldenrod, grape,mesquite, clover, milkweed, palmetto, prune, rape, raspberry, sage,sourwood, sunflower, and/or tupelo. The liquid honey used to manufacturethe maple syrup/honey product can be derived from a single nectar sourceor from a combination of nectar sources depending on the desiredproperties of the final product.

In order to obtain the maple syrup/honey product and compositionsdescribed herein, it is necessary to first combine the maple syrup andthe honey. The proportions of maple syrup and honey in the originaluntreated mixture can vary, but the initial mixture of maple syrup andliquid honey contains, on a weight basis, either the same amount ofmaple syrup and honey or more maple syrup than honey. In embodiments,the weight ratio of maple syrup to honey is at least equal (1:1) orhigher (for example, 3:2, 4:3, 5:4, 6:5, 7:6, 8:7, 9:8, 10:9, 11:10,12:11, 13:12 or 14:11). In other embodiment, the percentage of maplesyrup, on a weight basis, in the initial mixture is equal to or higherthan about 50%, 51%, 52%, 53%, 54%, 55%, 60% or 65%; whereas thepercentage of honey, on a weight basis in the initial mixture, is equalto or less than about 50%, 49%, 48%, 47%, 46%, 45%, 40% or 35%. In apreferable embodiment, the original mixture (or the individualcomponents of the original mixture) is not submitted to any preparatorysteps (such as, for example, enzymatic treatment), prior to itsdehydration. Once the mixture of maple syrup/honey has been provided, itis processed in order to reduce its moisture content (e.g. dehydrationstep, such as, for example, spray-drying, vacuum drying, etc.) to atleast about 0.5% to obtain a maple syrup/honey product in solid form.

In one advantageous embodiment, it is possible to use a combination ofvacuum and heat treatment steps to remove most of the water content ofthe original mixture of maple syrup and honey. As used herein “solidmaple syrup/honey product” refers to a substance derived from acombination of maple syrup and honey that is not liquid nor gaseous andthat can be used as a source of nourishment. After the dehydrationprocess has been completed, the dehydrated maple syrup/honey product isa flowable liquid at elevated temperatures (for example, at temperaturehigher than about 60° C.) allowing it in being easily handled (e.g.deposited in a mold). After the dehydration process has been completed,the maple syrup/honey product is a cooled into a translucent solid atroom temperature (e.g. at a temperature between about 20° C. to about30° C.) allowing it in being easily used or further processed.

In yet another embodiment, the maple syrup/honey product describedherein is a pure and/or dried maple syrup/honey product. As used herein,the term “pure” maple syrup/honey product refers to a product that isfree or substantially free from exogenous additives (such as, forexample, exogenous polysaccharide (trehalose, sucrose, glucose isomalt)with respect to the original liquid maple syrup/honey combination.

As it will be shown below in the Example section, a dehydrated maplesyrup-containing product can be difficult to manipulate (even attemperatures equal to or higher than 60° C.) because it sets into asolid form at elevated temperature, it forms crystals during storageand/or is not fluid enough to be deposited or poured. As also shownbelow in the Example section, a dehydrated maple syrup-containingproduct can also develop a burnt flavor during the dehydration process.

In an embodiment, the maple syrup product described herein is a driedmaple syrup product. A “dried” or “dehydrated” maple syrup productrefers to the fact that the moisture content is limited to no more thanabout 0.5% w/w, about 0.4% w/w, about 0.3% w/w, about 0.2% w/w, about0.1% w/w, about 0.09% w/w, about 0.08% w/w, about 0.07% w/w, about 0.06%w/w, about 0.05% w/w, about 0.04% w/w, about 0.03% w/w, about 0.02% w/wor about 0.01% w/w.

The person skilled in the art can easily assess the percentage ofmoisture in a maple syrup product using methods readily known in theart. The moisture content of a food product is usually defined throughthe following formula:% moisture=(m _(w) /m _(sample))×100

In this formula, m_(w) is the mass of the water and m_(sample) is themass of the sample. The mass of water is related to the number of watermolecules (n_(W)) by the following formula:M _(w) =n _(w) M _(w) /N _(A),

In this formula, M_(w) is the molecular weight of water (18.0 g permole) and N_(A) is Avodagro's number (6.02×10²³ molecules per mole). Inprinciple, the moisture content of a maple syrup product can thereforebe determined accurately by measuring the number or mass of watermolecules present in a known mass of sample. When determining themoisture content of a food it is important to prevent any loss or gainof water. For this reason, exposure of a sample to the normalatmosphere, ambient temperature and excessive temperature fluctuations,should be minimized.

In one embodiment, a spectroscopic method can be used to determine themoisture content of the maple syrup product. Spectroscopic methodsutilize the interaction of electromagnetic radiation with materials toobtain information about their composition, e.g., X-rays, UV-visible,NMR, microwaves and infra-red (IR). The spectroscopic methods developedto measure the moisture content of foods are based on the fact thatwater absorbs electromagnetic radiation at characteristic wavelengthsthat are different from the other components in the food matrix.Microwave and infrared radiation are absorbed by materials due to theirability to promote the vibration and/or rotation of molecules. Theanalysis is carried out at a wavelength where the water molecules absorbradiation, but none of the other components in the food matrix do. Ameasurement of the absorption of radiation at this wavelength can thenbe used to determine the moisture content: the higher the moisturecontent, the greater the absorption. Instruments based on this principleare commercially available and can be used to determine the moisturecontent in a few minutes or less.

In another embodiment, a chemical reaction, such as a colometricreaction, can be used for the determination of moisture in the maplesyrup product. The Karl Fischer titration is often used for determiningthe moisture content of foods that have low water contents (e.g. driedfruits and vegetables, confectionery, coffee, oils and fats). It isbased on the following reaction:2H₂O+SO₂+I₂→H₂SO₄+2HI

This reaction was originally used because HI is colorless, whereas I₂ isa dark reddish brown color, hence there is a measurable change in colorwhen water reacts with the added chemical reagents. Sulfur dioxide andiodine are gaseous and would normally be lost from solution. For thisreason, the above reaction has been modified by adding solvents (e.g.,C₅H₅N) that keep the S₂O and I₂ in solution, although the basicprinciples of the method are the same. The food to be analyzed isusually placed in a beaker containing solvent and is then titrated withKarl Fischer reagent (a solution that contains iodine). While any waterremains in the sample the iodine reacts with it and the solution remainscolorless (HI), but once all the water has been used up any additionaliodine is observed as a dark red brown color (I₂). The volume of iodinesolution required to titrate the water is measured and can be related tothe moisture content using a pre-prepared calibration curve. Theprecision of the technique can be improved by using electrical methodsto follow the end-point of the reaction, rather than observing a colorchange.

One particular advantage of the solid maple syrup product describedherein is that, during its dehydration process, no additives are beingadded to facilitate water removal, to facilitate flowing of thedehydrated product into molds, to limit the formation of sugar crystalsduring storage and/or to limit the adhesion of the product to itspackaging membrane.

When the maple syrup product is wrapped in a water-impermeable package,its storage time is of about three years or even more (depending on theWVTR of the package). During storage, the product does not substantiallyreabsorb water and as such its water content is substantially constant.As used herein, a maple syrup product that does not “substantially”reabsorb water is a maple syrup product that possesses a water contentof less than about 0.5% w/w during its storage. As indicated above, whenthe water content of the maple syrup product exceeds 0.5% w/w, the maplesyrup product becomes tacky.

Another advantage of the solid maple syrup product described herein isthat the majority of the sugars present are in an uncrystallized form.As used herein the term “uncrystallized” refer to the absence of sugarcrystals that can be felt in the mouth and/or visible to the naked eye.The maple syrup product has a smooth texture and does not containgranulated maple syrup crystals which can be seen by the naked eye or befelt in the mouth. In an embodiment, the maple syrup described hereindoes not contain sugar crystals even after long-term storage (e.g. 3, 6,9, 12 or 36 months).

A further advantage of the maple syrup product described herein is that,once cooled at room temperature after vacuum dehydration (but prior toother processing steps), it is a translucent product having the colorcharacteristics of the original maple syrup (e.g. shades of yellow andbrown). However, upon water removal, it is assumed that the solid maplesyrup product will have an increase in color (with respect to theoriginal maple syrup) and that the shade of product could be perceivedas different (e.g. darker) than in the untreated liquid maple syrup.

Another advantage of the maple syrup product described herein is that,once cooled at room temperature after vacuum dehydration (but prior toother processing steps) it has, as a predominant flavor, theorganoleptic properties of the original maple syrup (flavor, intensity,mouth feel). In some embodiments, it is also possible to distinguish, asa minor flavor, the organoleptic properties of the low-sucrosecarbohydrate (e.g. honey in some embodiments). However, upon waterremoval, it is assumed that the solid maple syrup product will have anincrease in flavor intensity and stickiness (with respect to theoriginal maple syrup) and that the sweetness level of product could beperceived as different (e.g. heightened) than in the untreated liquidmaple syrup.

As indicated above, the solid maple syrup product is not limited to aspecific manufacturing technique. In one advantageous embodiment and asshown below, the liquid maple syrup is submitted to vacuum drying tolower its water content and generate the maple syrup product. Besidesthe addition of the low-sucrose carbohydrate source, the liquid maplesyrup is not supplemented with an exogenous source of additive orenzymatically treated prior to its dehydration. The time, temperatureand pressure variables used should be designed to generate a solid maplesyrup product having similar organoleptic characteristics as theoriginal liquid (e.g. hydrated) maple syrup. The time, temperature andpressure variables used should also be designed to generate a dehydratedmaple syrup that is in liquid form at elevated temperature (e.g. attemperatures above 60° C. and below 90° C.) in order tofacilitate/enable its subsequent processing and in a solid form at roomtemperature (e.g. at temperatures between 20° C. to 30° C.).

In an embodiment, the maple syrup/low-sucrose carbohydrate can be heatedfrom ambient temperature of less than 90° C. (e.g. 85° C. for example).While the temperature is gradually increased, a pressure of 28 inHg issimultaneously applied to the combination of maple syrup/low-sucrosecarbohydrate. This vacuum is maintained until the moisture contentreaches a specific threshold (for example equal to or less than 0.5%,0.4%, 0.3%, 0.2%, 0.1%, 0.09%, 0.08%, 0.07%, 0.06%, 0.05%, 0.04%, 0.03%,0.02% or 0.01%), depending on the final application of the product.Depending on the moisture content of the original maplesyrup/low-sucrose carbohydrate combination, the dehydration process forthe production of the solid maple syrup/low-sucrose carbohydrate productcan last at least 60 minutes, at least 70 minutes, at least 80 minutes,at least 90 minutes or at least 95 minutes. The dehydration process ispreferably conducted under constant stirring (or any other techniquesknown in the art) to evenly distribute the temperature in the maplesyrup/low-sucrose carbohydrate that is being dehydrated and/or to avoidburning of the dehydrated maple syrup. As it is known in the art, thetemperature, vacuum and time parameters can be modified to reach thedesired temperature. These parameters will also depend on the amount ofmaple syrup/low-sucrose carbohydrate that is being processed as well asthe content of original the liquid maple syrup (such as its moisturecontent).

Once the solid maple syrup product has been dehydrated (e.g. reached itsmoisture content of less than 0.5% as indicated above), it can bedeposited into molds and cooled at room temperature. In someembodiments, the dehydrated maple syrup product is deposited into molds.The deposition into mold is preferably performed when the dehydratedmaple syrup product is at a temperature higher than the temperature itsets into a solid, for example, at temperatures equal to or higher than60° C. (and preferably lower than 90° C.). The cooled solid maple syrupproduct can be manufactured to any size that is convenient for theend-use, for example in formats ranging from μg to kg.

Optionally, the solid maple syrup product can be packaged. Because ofthe hygroscopic nature of the dehydrated maple syrup product, it willtend to reabsorb water if it is not placed in a water impermeablepackage. For example, depending on the relative humidity of theenvironment, if the product is left at ambient temperature, within acouple of days, it will tend to become tacky and, within a couple ofweeks, it will tend to become sticky. As such, in order to prolong theshelf life of the product, it can be packaged in a water-impermeablemembrane. As used herein, a “water-impermeable package” or“water-impermeable membrane” refers to a material that limits thetransmission of water vapor. In an embodiment, the water vaportransmission rate (VWTR) of the “water-impermeable” package or membraneis below 0.1 gm/100 in² or below about 0.01 gm/100 in². Because themaple syrup product can be used as a food or as a food additive, thepackage can be of food or pharmaceutical grade. Further, since thepackage can optionally be submitted to heat to seal it around the maplesyrup product, the package or membrane can also be resistant to heat.

Once the solid maple syrup product has set into a solid form (by coolingdown at room temperature for example), it can optionally be furtherprocessed into a maple syrup composition. For example, in an embodiment,it is contemplated that a flavor can be added to the maple syrup productdescribed after it has been dehydrated (in embodiments, prior to theproduct setting into a solid). The added flavor may be, for example, asweet or a savory flavor. Sweet flavors include, but are not limited tofruits (peach, pear, apple), citrus (orange, lemon, lime), berry(raspberry, strawberry, blueberry), spice (vanilla, cinnamon, clove,lavender), caramel, butterscotch, maple, mint (spearmint, menthol).Savory flavors include, but are not limited to, ginger, pepper (black,white, pink, green, hot), etc. Other flavors, such as coffee, tea,herbal tea and/or alcohol, can also be added. In an embodiment, theflavor can be derived from an oil, a powder and/or an extract (such as,for example, an alcohol extract). In one preferred embodiment, the solidmaple syrup product is combined with a menthol and a eucalyptus flavor.

In other optional or complementary embodiments, a preservative can beadded to the dehydrated maple syrup product (after its dehydration) toprolong its self-life, delay or limit water reabsorption and/or preservethe formation of crystals. Such preservative can be an emulsifier, ananti-sticking agent and/or a stabilizer, including, but not limited tobee wax, carnauba wax, a sugar (such as trehalose and/or sucrose), asugar alcohol or polyol (such as, for example, methanol, ethyleneglycol, glycerol, erythritol, threitol, arabitol, ribitol, xylitol,mannitol, sorbitol, galactitol, iditol, volemitol, fucitol, inositol,maltitol, lactitol, isomalt, maltotriitol, maltotetraitol and/orpolyglycitol) or other food/pharmaceutical processing aids. In oneexemplary embodiment, the solid maple syrup product (optionallypreviously crushed or powdered) is admixed with a processing aid (forexample a sugar alcohol) for delivering a therapeutic product, anutraceutical or a natural health product.

In other optional or complementary embodiments, a preservative can beadded to the dehydrated maple syrup product to prolong its self-life,delay or limit water reabsorption and/or preserve the formation ofcrystals. Such preservative can be an emulsifier, an anti-sticking agentand/or a stabilizer, including, but not limited to bee wax, carnauba waxor other food/pharmaceutical processing aids. Such preservative can beadmixed with the dehydrated and flowable maple syrup product.Alternatively, the preservative can be coated on the dehydrated andsolid (e.g. cooled) maple syrup product to facilitate the packagingprocess. Exemplary preservatives that can be used to coat the maplesyrup product include, but are not limited to maltodextrin and/or aflavoring (e.g. preferably in a powder form).

The solid maple syrup product can be used without any furtherprocessing, usually as a sweetener in food applications. However, thesolid maple syrup product can be further processed for use in other foodapplications (such as confectionary, dessert topping and/or sweetingredient) as well as in pharmaceutical applications (such as throatlozenges). In such instances, the solid maple syrup product can befurther powdered, crushed, ground and/or granulated for these additionalapplications.

Particles can thus be made from the solid maple syrup product and usedin various applications. For example, when a coarser particle isrequired, the solid maple syrup can be processed into a “granular” formparticles having a size distribution that ranges between about 0.25 and2 mm. On the other hand, when a finer particle is needed, the solidmaple syrup product can be processed into a “powder” form particleshaving a size distribution that ranges between 62.5 to 125 μm. The sizedistribution of the particles can be assessed by the techniques known inthe art, such as the Gates-Gaudin-Schuhmann method, the Rosin-Rammlermethod, the modified Gaudin-Meloy method, the Log-normal method and/orthe modified beta method. Similar to what has been indicated above forthe solid maple syrup products, the particles of the solid maple syrupproduct can also be packaged in a water-impermeable membrane to slowdown, delay or prevent water reabsorption.

The maple syrup product or the maple syrup composition as describedherein can be advantageously used to sweeten a beverage. When the solidmaple syrup product is placed in an aqueous-based beverage, it reabsorbswater and dissolves to sweeten the beverage. The application of themaple syrup product is not limited to a specific type of beverage or tobeverages having a specific temperature.

Because of the excellent palatable properties of the solid maple syrup,the maple syrup product or the maple syrup composition described hereincan be further processed into a confectionery. In order to introduce thesolid maple syrup product into a confectionery, and as indicated above,it can be physically processed (crushed, powdered, coated in a solution)and/or flavors can be added. Alternatively or concomitantly, themanufacturing process of the product can also be altered to introduceadditional components of the confectionery.

Further, the solid maple syrup product can be formulated into apharmaceutical composition to improve its taste (e.g. providing a sweettaste).

The present invention will be more readily understood by referring tothe following examples which are given to illustrate the inventionrather than to limit its scope.

Example I—Production of Solid Maple Syrup Products

The ingredients used in the following protocols are 100% pure maplesyrup (having an initial water content between 26 and 32%), 100% purehoney (having an initial water content between 14 and 18%), 100% liquidglucose, pure trehalose, pure isomalt and/or pure sucrose. When twoingredients were combined, they were first stirred to ensure ahomogenous mixture, poured into a reactor vessel and a vacuum wasapplied. When only maple syrup was used, it was directly poured into areactor vessel and a vacuum was applied. The time and temperatures thatwere applied are presented in the protocols. The content of the reactionvessel is stirred with a rotating paddle throughout process at aconstant rate of 30 rpm. Prior to dispensing the evaporated/dehydratedend product maple in the molding trays, an aliquot was removed todetermine the moisture content using and infra-red moisture meter inorder to rapidly assess the moisture content. The evaporated/dehydratedend product was then tentatively deposited into molding trays and cooledto room temperature.

Protocol A.

Pure maple syrup was submitted to a vacuum dehydration at a temperatureof 98° C., under a vacuum of 28 inches of Hg (at T=0). After 60 minutes,the vacuum was released and the product was poured into molds. At theend of the process, the product was solid at a temperature of 90° C. andcould not be removed from the reaction vessel. The end-product did nothave any distinguishable fluidity. When heat was applied to remove theend product from the vessel, it caused a burnt flavor in the product.The moisture content of the end product could not be determined.

TABLE A Time and temperature parameters of protocol A. Time (minutes)Temperature (° C.) 0 60 5 60 10 70 15 80 20 90 25 95 30 95 35 98 40 9845 98 50 98 55 98 60 98Protocol B.

Pure maple syrup was combined with liquid glucose in an attempt toimprove fluidity of end product and/or delay the setting of a solidform. Five different w/w ratios of glucose to maple syrup were tested(1:9, 1:4, 3:7, 2:3 and 1:1). The maple syrup/glucose mixture wassubmitted to a vacuum dehydration at a temperature of 90° C., under avacuum of 28 inches of Hg (at T=0), as provided in Table B. After 50minutes, the vacuum was released and the product was tentatively pouredinto molds. The use of glucose at ratios 1:9, 1:4 and 3:7 did notimprove fluidity (e.g. fluidity was considered poor) and did not providean end-product that can be poured/deposited in the molds. The use ofglucose ratios of 2:3 and 1:1 slightly improved fluidity, however it didnot provide an end-product that can be poured/deposited in the molds.The moisture content of the end product could not be determined.

TABLE B Time and temperature parameters of protocol B. Time (minutes)Temperature (° C.) 0 45 5 50 10 55 15 60 20 65 25 70 30 75 35 80 40 8545 90 50 90Protocol C.

Pure maple syrup was dehydrated at a lower temperature and for a longerperiod of time in an attempt to improve fluidity/flavor of the endproduct and/or delay the setting of a solid form. The maple syrup wassubmitted to a vacuum dehydration at a temperature of 75° C., under avacuum of 28 inches of Hg (at T=0), as provided in Table C. Vacuum wasreleased after 50, 60 or 70 minutes and the product was tentativelypoured into molds. In each trial (50, 60 or 70 minutes), upon vacuumrelease, the end-product solidified in the reaction vessel and could notbe poured/deposited in the molds. The moisture content of the endproduct could not be determined.

TABLE C Time and temperature parameters of protocol C. Time (minutes)Temperature (° C.) 0 45 5 50 10 55 15 60 20 65 25 70 30 75 35 75 40 7545 75 50 75 55 75 60 75 65 75 70 75Protocol D.

Pure maple syrup was combined with trehalose in an attempt to improvefluidity of end product and/or delay the setting of a solid form. Fivedifferent w/w ratios of trehalose to maple syrup were tested (1:9, 1:4,3:7, 2:3 and 1:1). The maple syrup/trehalose mixture was submitted to avacuum dehydration at a temperature of 80° C., under a vacuum of 28inches of Hg (at T=0), as provided in Table D. After 65 minutes, thevacuum was released and the product was tentatively poured into molds.The use of trehalose at any ratio did not improve fluidity (e.g.fluidity was considered poor) and did not provide an end-product thatcan be poured/deposited in the molds. The moisture content of the endproduct could not be determined.

TABLE D Time and temperature parameters of protocol D. Time (minutes)Temperature (° C.) 0 30 5 35 10 40 15 45 20 50 25 55 30 60 35 65 40 7045 75 50 80 55 80 60 80 65 80Protocol E.

Pure maple syrup was combined with isomalt in an attempt to improvefluidity of end product and/or delay the setting of a solid form. Fivedifferent w/w ratios of isomalt to maple syrup were tested (1:9, 1:4,3:7, 2:3 and 1:1). For ratios 1:4, 3:7, 2:3 and 1:1, isomalt had to bedissolved in water before adding and mixing with maple syrup (for every10 g of isomalt 15 g of H₂O was added). The maple syrup/isomalt mixturewas submitted to a vacuum dehydration at a temperature of 80° C., undera vacuum of 28 inches of Hg (at T=0), as provided in Table E. After 65minutes, the vacuum was released and the product was tentatively pouredinto molds. The use of isomalt at any ratio did not improve fluidity(e.g. fluidity was considered poor) as the end-product solidified uponvacuum release. The moisture content of the end product could not bedetermined.

TABLE E Time and temperature parameters of protocol E. Time (minutes)Temperature (° C.) 0 30 5 35 10 40 15 45 20 50 25 55 30 60 35 65 40 7045 75 50 80 55 80 60 80 65 80Protocol F.

Pure maple syrup was combined with sucrose in an attempt to improvefluidity of end product and/or delay the setting of a solid form. Asingle ratio of sucrose to maple syrup was tested (1:9). The maplesyrup/sucrose mixture was submitted to a vacuum dehydration at atemperature of 80° C., under a vacuum of 28 inches of Hg (at T=0), asprovided in Table F. Forty-five minutes after applying the vacuum,crystals were visualized in the partly-dehydrated product. Sixty minutesafter applying the vacuum, the product was tentatively poured intomolds. The use of sucrose did not improve fluidity (e.g. fluidity wasconsidered poor) as the end-product crystallized and solidified uponvacuum release. The moisture content of the end product could not bedetermined.

TABLE F Time and temperature parameters of protocol F. Time (minutes)Temperature (° C.) 0 30 5 35 10 40 15 45 20 50 25 55 30 60 35 65 40 7045 75 50 80 55 80 60 80 65 80Protocol G.

Pure maple syrup was combined with honey in an attempt to improvefluidity of end product and/or delay the setting of a solid form. Fivedifferent w/w ratios of honey to maple syrup were tested (1:9, 1:4, 3:7,2:3 and 1:1). The maple syrup/honey mixture was first heated to 60° C.and submitted to a vacuum dehydration at a temperature of 90° C., undera vacuum of 28 inches of Hg (at T=0), as provided in Table G. After 65minutes, the vacuum was released and the product was tentatively pouredinto molds. The use of honey to maple syrup ratio of 1:9, 1:4 and 3:7did not improve fluidity (e.g. fluidity was considered poor) as theend-product solidified upon vacuum release. The use of honey to maplesyrup ratio of 2:3 and 1:1 did improve fluidity as the end-product couldbe successfully poured into molds and subsequently cooled to a solidstate. The moisture content of the end product was determined, using andinfra-red moisture meter to less than 0.05%.

TABLE G Time and temperature parameters of protocol G. Time (minutes)Temperature (° C.) 0 60 5 65 10 70 15 75 20 80 25 85 30 85 35 85 40 8545 85 50 85 55 85 60 90 65 90Protocol H.

Pure maple syrup was combined with honey at a ratio of 14:11 (w/w)respectively. The maple syrup/honey mixture was submitted to a vacuumdehydration at a temperature of 85° C., under a vacuum of 28 inches ofHg (at T=0), as provided in Table H. After 95 minutes, the vacuum wasreleased and the product was poured into molds. The end product wasfluid at the end of the dehydration process and settle into a solid atroom temperature. Once cooled, the end product is translucent (e.g.glass-like), solid (e.g. manipulatable) and stable enough to bedeposited into molds, cooled down and packaged. The moisture content ofthe end product was determined, using and infra-red moisture meter, toless than 0.05%.

TABLE H Time and temperature parameters of protocol H. Time (minutes)Temperature (° C.) 0 35 5 45 10 55 15 60 20 65 25 70 30 75 35 75 40 7545 75 50 80 55 80 60 80 65 80 70 85 75 85 80 85 85 85 90 85 95 85

While the invention has been described in connection with specificembodiments thereof, it will be understood that it is capable of furthermodifications and this application is intended to cover any variations,uses, or adaptations of the invention following, in general, theprinciples of the invention and including such departures from thepresent disclosure as come within known or customary practice within theart to which the invention pertains and as may be applied to theessential features hereinbefore set forth, and as follows in the scopeof the appended claims.

What is claimed is:
 1. A solid maple syrup product consistingessentially of a combination of maple syrup and honey, wherein sugars ofthe solid maple product are in an uncrystallized form and the solidmaple product has a moisture content equal to or less than about 0.5%(w/w), wherein the maple syrup product is obtained by a processcomprising: combining a liquid maple syrup and honey to obtain aninitial mixture, wherein the weight ratio of maple syrup to honey, on aweight basis, in the initial mixture is at or between 1:1 and 3:2; anddehydrating the initial mixture.
 2. The solid maple syrup product ofclaim 1, wherein the moisture content is equal to or less than about0.3%.
 3. The solid maple syrup product of claim 1, wherein the moisturecontent is equal to or less than about 0.1%.
 4. The solid maple syrupproduct of claim 1, wherein the moisture content is equal to or lessthan about 0.05%.
 5. The solid maple syrup product of claim 1, whereinthe moisture content is equal to or less than about 0.01%.
 6. The solidmaple syrup product of claim 1, wherein the weight ratio of maple syrupto honey in the initial mixture is about 1:1.
 7. The solid maple syrupproduct of claim 1, wherein the weight ratio of maple syrup to honey inthe initial mixture is about 3:2.
 8. The solid maple syrup product ofclaim 1, wherein the dehydrating step further comprises submitting theinitial mixture to a vacuum of at least 28 inHg, to a raise intemperature of at least 85° C. and for a period of time of at least 65minutes so as to obtain a dehydrated maple syrup product.
 9. The solidmaple syrup of claim 8, wherein the process further comprises depositingthe dehydrated maple syrup product in a mold.
 10. The solid maple syrupof claim 9, wherein the process further comprises cooling the depositeddehydrated maple syrup to the solid maple syrup product at roomtemperature.
 11. The solid maple syrup product of claim 10, wherein theprocess further comprises processing the solid maple syrup product in apowder.
 12. A maple syrup composition comprising the solid maple syrupproduct of claim 1 and at least one an additive.
 13. The maple syrupcomposition of claim 12, wherein the at least one additive comprises aflavor.
 14. The maple syrup composition of claim 13, wherein the flavoris selected from the group consisting of spearmint, eucalyptus, mentholand lemon or a combination of eucalyptus and menthol.
 15. The maplesyrup composition of claim 12, wherein the at least one additivecomprises a preservative.
 16. The maple syrup composition of claim 15,wherein the preservative is a sugar alcohol.
 17. The maple syrupcomposition of claim 12, wherein the composition is a confectionery. 18.The maple syrup composition of claim 12, wherein the composition is apharmaceutical composition.
 19. The maple syrup composition of claim 18,wherein the composition is a throat lozenge.